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Well, that was a mouth full. Pun intended.  Day 8 of the Pumpkins and Pinterest series brings the deliciously moist and filling Chocolate Chip Muffins.  Believe me, they deserve such a big name.  Once again I had to stick some in the freezer to keep them from being devoured on the spot.

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I made these Pumpkin Quinoa Muffins from Once a Month Meals pretty close to the original recipe.  My only changes were:

  • Reduced 3/4 cup of brown sugar to 1/2 cup of brown sugar
  • Added 2 tablespoons of Wheat Germ

That’s it, folks.  This is for sure a recipe I would feel comfortable giving my family for breakfast, lunch and snack. The are delicious and have three great grains.

Nutri-licious Benefits

  • Quinoa
    • High in protein (8 g per cup)
    • High in fiber (5 g per cup)
    • Excellent source of Quercetin (anti-inflammatory, antiviral, anti-cancer, anti-depressant effects.
    • Contains significant amounts of flavonoids.
    • Great for those with gluten intolerance
    • Low glycemic index.
  • Dark Chocolate:
    • The cocoa bean contains flavonoids, magnesium and iron for protection from heart disease
    • The chocolate making process provides procyanidins that have an anti-inflammatory action.
    • Contains caffeine and 3 1/2 oz bar of dark chocolate equal to cup of coffee
    • Relatively low-fat, a high source of fiber and minerals.
    • High in antioxidants

I also appreciated that the recipe gave freezing directions and serving day directions.  I can work with that.

 

Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins
Author: 
Recipe type: Breakfast
 
Ingredients
  • ¾ cups Brown Sugar
  • 1 ¼ cups Flour, Whole Wheat
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¾ cups Quinoa
  • 2 individual Egg
  • ¾ cups Pumpkin, Canned
  • ½ cups Milk
  • ¼ cups Butter
  • 2 teaspoons Vanilla Extract
  • ½ cups Chocolate Chips, Mini
Instructions
  1. Line a 12-cup muffin pan with paper liners In a large bowl, combine brown sugar, whole wheat flour, pumpkin pie spice, baking powder, salt, and . Add the quinoa, stirring with a fork to separate. Add the eggs, pumpkin, milk, butter, and vanilla. Stir until just incorporated, then gently fold in the chocolate chips. Bake at 400 degrees for approximately 25 minutes, or until the muffins are golden brown and a toothpick comes out clean.

 

 

41 comments on “Whole Wheat Chocolate Chip Pumpkin Quinoa Muffins”

  1. Quinoa! I love using that as an alternative. It’s easy to cook with and it absorbs flavor easily! This would be a good combination with pumpkin!

  2. These whole wheat chocolate chip pumpkin quinoa muffins sound amazing. I am for sure going to be making these for the family. We love anything with pumpkin and chocolate. Thanks for sharing.

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